If you’re craving a comforting, vibrant dish that’s as easy to make as it is delicious, the One Pot Pumpkin Yellow Curry Recipe is your new best friend in the kitchen. With its rich, golden hue and the perfect balance of sweet and savory notes, this curry combines tender pumpkin, fragrant spices, and creamy coconut milk all cooked in one pot for hassle-free cleanup and maximum flavor. It’s an absolute celebration of warmth and color that will brighten any lunch or dinner, plus it’s versatile enough to please both longtime curry lovers and those new to this fragrant cuisine.
Ingredients You’ll Need
The magic behind this One Pot Pumpkin Yellow Curry Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in building layers of flavor, adding texture, or bringing that stunning golden color to your plate.
- 1 ½ Tbsp coconut oil: Provides a rich, tropical base and helps release the flavors of spices and aromatics.
- 1 medium shallot, peeled and chopped: Adds a subtle sweetness that deepens as it cooks.
- 2 Tbsp minced fresh ginger: Gives a zesty, warming kick that wakes up the curry.
- 2 Tbsp minced garlic: Infuses savory depth with that unmistakable aromatic punch.
- 1 red chili or serrano pepper, minced: Brings a lively heat that can be adjusted for your spice tolerance.
- 1 large red bell pepper, chopped: Adds sweetness, color, and a crisp texture contrast.
- 3 ½ cups peeled and cubed pumpkin or butternut squash: The star ingredient offering creaminess and natural sweetness.
- 2 (14-ounce) cans light coconut milk: Creates the luscious, velvety sauce that ties everything together.
- 2 Tbsp maple syrup or coconut sugar: Balances the spices with gentle sweetness.
- 1 tsp ground turmeric: Provides earthiness and that iconic golden yellow color.
- 1 pinch sea salt (~1/4 tsp): Enhances all the flavors without overpowering.
- 1 Tbsp coconut aminos (or tamari/soy sauce): Adds umami and depth with a slight tang.
- 1 cup chopped broccoli: Introduces a fresh, crisp green bite to complement the rich curry.
- 2 Tbsp lemon juice: Brightens the dish with a hint of acidity to balance the richness.
- 2/3 cup roasted cashews: Offers a satisfying crunch and nutty contrast as a finishing touch.
How to Make One Pot Pumpkin Yellow Curry Recipe
Step 1: Build the aromatic base
Start by heating coconut oil in a large pot over medium heat until it shimmers. Toss in the chopped shallot, minced fresh ginger, garlic, and your choice of red chili or serrano pepper. Stir frequently for about 2 to 3 minutes, until the aromas fill your kitchen and the shallot becomes translucent. This step is key to creating a fragrant foundation that will elevate the entire curry.
Step 2: Add the bell pepper and pumpkin
Next, stir in the chopped red bell pepper and a robust 3 tablespoons of Thai curry paste. Let the mixture cook together for 2 minutes to meld the spices. Then, add the peeled and cubed pumpkin or butternut squash, cooking for another couple of minutes until the vegetables start to soften but still hold their shape. This combination introduces sweetness and that wonderful curry texture.
Step 3: Pour in the coconut milk and season
Now for the creamy heart of this recipe: pour two cans of light coconut milk into the pot. Stir in maple syrup or coconut sugar, ground turmeric, a pinch of sea salt, and coconut aminos. Combine everything thoroughly until the sauce is smooth and visually inviting, with the vibrant golden hue taking center stage.
Step 4: Simmer to perfection
Bring your pot to a gentle simmer over medium heat, then reduce to low, cover, and let it cook for 10 to 15 minutes. This slow simmer softens the pumpkin, allowing it to fully soak up the fragrant curry flavors, resulting in silky tender cubes that melt in your mouth.
Step 5: Check and adjust the flavors
Give the curry an occasional stir to prevent sticking and check the pumpkin’s tenderness with a fork after 10 to 15 minutes. If it needs a bit more time, cook for up to 5 additional minutes. Taste and tweak as necessary, adding more curry paste or sweetener if you want to dial up the heat or balance.
Step 6: Add broccoli and lemon juice
Stir in freshly chopped broccoli and lemon juice, cover again, and simmer on low for another 3 to 4 minutes until the broccoli is bright green and tender but still holds a bit of crunch. This fresh addition adds a delightful pop of color and texture that livens up the dish.
Step 7: Blend for extra creaminess (optional)
If you’re craving a smoother curry, carefully scoop out half the broth and pumpkin, blend until silky, then stir it back into the pot. This step gives you the choice to enjoy a chunkier or creamier consistency according to your mood.
Step 8: Serve and garnish
Serve your lovely One Pot Pumpkin Yellow Curry piping hot, either on its own or ladled over jasmine rice, quinoa, or cauliflower rice. Top it off with fresh herbs or an extra handful of roasted cashews for crunch. This dish is sure to delight both the eyes and the palate.
How to Serve One Pot Pumpkin Yellow Curry Recipe
Garnishes
Simple garnishes can transform your curry from lovely to stunning. Fresh herbs like cilantro or Thai basil add a burst of herbal brightness, while extra roasted cashews bring unforgettable crunch that complements the silky sauce perfectly.
Side Dishes
This curry shines when paired with fragrant jasmine rice to soak up every last bit of sauce, or with fluffy quinoa for a protein boost. For a lower-carb option, cauliflower rice is a wonderful way to keep things light without sacrificing flavor.
Creative Ways to Present
For a festive vibe, serve your curry in small, colorful bowls or stacked in shallow white dishes that make the gold and orange hues really pop. Adding a wedge of lime or a drizzle of coconut cream on top can create a picture-perfect presentation that will wow guests.
Make Ahead and Storage
Storing Leftovers
Your One Pot Pumpkin Yellow Curry will taste even better the next day once the flavors have had time to deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a perfect make-ahead meal for busy days.
Freezing
This curry freezes beautifully. Pour it into freezer-safe containers and keep for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating. Just be sure to stir well as it warms up to reincorporate any separated coconut milk.
Reheating
Reheat gently on the stove over low to medium heat until warmed through, stirring occasionally to prevent sticking and help the curry regain its creamy texture. If it thickens too much, add a splash of water or coconut milk to loosen.
FAQs
Can I use canned pumpkin instead of fresh?
While fresh pumpkin or butternut squash gives the best texture and flavor, canned pumpkin can be used in a pinch. Keep in mind it will make the curry thicker and less chunk-filled, so adjust liquid levels accordingly.
Is this recipe vegan and gluten-free?
Yes! This One Pot Pumpkin Yellow Curry Recipe is naturally vegan and gluten-free, especially if you use coconut aminos or tamari instead of soy sauce. It’s a fantastic option for many dietary preferences.
How spicy is this curry?
The heat level depends on the amount and type of chili pepper you add. Using a serrano will add medium heat, but you can reduce or omit the chili for a milder curry. Feel free to adjust to your taste.
Can I substitute other vegetables?
Absolutely. Though pumpkin is key for that signature flavor and creaminess, you can add or swap in sweet potatoes, carrots, or cauliflower to give your curry new twists while keeping it hearty.
Why is turmeric important in this recipe?
Turmeric provides a warm, earthy flavor and gives the curry its beautiful yellow color. It also offers health benefits, making it a wonderful and vibrant spice to include.
Final Thoughts
There’s something truly special about the One Pot Pumpkin Yellow Curry Recipe—a vibrant bowl full of warmth, flavor, and effortless goodness. Whether you’re cooking for family, friends, or just treating yourself, this curry promises satisfaction with every spoonful. Don’t hesitate, get in your kitchen and enjoy the cozy magic that this recipe brings to your table!
Print
One Pot Pumpkin Yellow Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This One Pot Pumpkin Yellow Curry is a vibrant and comforting dish featuring tender pumpkin simmered in a fragrant coconut milk-based sauce infused with ginger, garlic, turmeric, and Thai curry paste. Enhanced with fresh vegetables like red bell pepper and broccoli, and finished with a touch of sweetness from maple syrup and a nutty crunch from roasted cashews, this wholesome curry is easy to prepare, nourishing, and perfect for a cozy weeknight dinner.
Ingredients
Base Ingredients
- 1 ½ Tbsp (22 ml) coconut oil (or avocado or grape seed oil)
- 1 medium shallot, peeled and chopped
- 2 Tbsp (30 ml) minced fresh ginger
- 2 Tbsp (30 ml) minced garlic
- 1 red chili or serrano pepper, minced (adjust to taste)
Vegetables
- 1 large red bell pepper, chopped
- 3 ½ cups (about 500 g) peeled and cubed pumpkin or butternut squash
- 1 cup (90 g) chopped broccoli
Liquids and Flavorings
- 2 (14-ounce) cans (796 ml total) light coconut milk
- 2 Tbsp (30 ml) maple syrup or coconut sugar
- 1 tsp (5 ml) ground turmeric
- 1 pinch (~1/4 tsp) sea salt
- 1 Tbsp (15 ml) coconut aminos (or tamari or soy sauce for gluten-free options)
- 3 Tbsp Thai curry paste
- 2 Tbsp (30 ml) lemon juice
Garnishes
- 2/3 cup (90 g) roasted cashews
Instructions
- Prepare the flavor base: Heat a large pot over medium heat. Once hot, add 1 ½ Tbsp coconut oil. Toss in the chopped shallot, minced ginger, minced garlic, and minced red chili or serrano pepper. Stir frequently for 2 to 3 minutes until the mixture is fragrant and the shallot is slightly translucent. This step builds the flavor base for the curry.
- Add vegetables and curry paste: Add the chopped red bell pepper and 3 Tbsp Thai curry paste, stirring for 2 minutes to meld flavors. Then add 3 ½ cups peeled and cubed pumpkin or butternut squash. Stir and cook for an additional 2 minutes until the vegetables begin to soften slightly.
- Add liquids and seasonings: Pour in 2 cans (14-ounce each) of light coconut milk. Add 2 Tbsp maple syrup or coconut sugar, 1 tsp ground turmeric, 1 pinch of sea salt (~1/4 tsp), and 1 Tbsp coconut aminos. Stir thoroughly until all ingredients are well combined and the sauce is smooth.
- Simmer the curry: Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Maintain a simmer (avoid boiling) for 10 to 15 minutes to allow the pumpkin to soften and absorb the flavorful curry broth.
- Check and adjust: Stir occasionally while simmering. After 10 to 15 minutes, check the tenderness of the pumpkin with a fork. If pumpkin is still not tender, continue cooking up to an additional 5 minutes. Adjust seasoning by adding more curry paste or sweetener to taste if desired.
- Add broccoli and lemon juice: Stir in 1 cup chopped broccoli and 2 Tbsp lemon juice. Cover again and simmer over low heat for 3 to 4 minutes until the broccoli turns bright green and is tender. If it is not bright green after 3 minutes, continue cooking for another minute.
- Optional blending for creaminess: For a creamier texture, carefully scoop out half of the curry broth and half of the pumpkin. Blend these portions until smooth, then return the blended mixture to the pot and stir well to combine.
- Serve: Serve the curry as is or over cooked jasmine rice, quinoa, or cauliflower rice. Garnish with fresh herbs or extra roasted cashews as desired for added texture and flavor.
Notes
- You can substitute pumpkin with butternut squash if preferred.
- Adjust the amount of chili pepper according to your heat tolerance.
- Use coconut aminos or tamari to keep the dish gluten-free.
- For a thicker curry, blend a portion of the curry before serving as described.
- Serve with your choice of rice, quinoa, or cauliflower rice to keep it low carb or gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
